The 2006 Pertimali tastes better than the 2006 Riserva and the 2007 Brunello. This wine is uniquely characterized by bold freshness and richness showing the clean and precise quality of Sangiovese fruit. The aftertaste is long, spicy and firm. Give this wine 5–10 more years.
— M.L.
(5/1/2012)
There’s a tutti-frutti glossiness to this wine that helps liven understated aromas such as light coffee, rose pedal, white cherry, cinnamon and violet. Well-structured and constructed with tight, sour tannins on the end.
— W.E.
(4/1/2006)
This wine feels wrapped in sunshine and warmth. There’s ripe fruit, plus leather, barbecue sauce, cured meat and blackcurrant. A soft, plush mouthfeel with a firm tannic backbone lends sensations of dryness and power.
— M.L.
(5/1/2012)
Almost completely black, this wine reveals inky-dark concentration and dark, jammy fruit. Shows power and smoky barbecue aromas of soy sauce, teriyaki, bresaola, cherry liqueur, rum cake, Spanish cedar and sticky pipe tobacco. Cured meat and savory spice as well. Seems extracted and overripe, with hard tannins.
— M.L.
(5/1/2012)